Old-Fashioned Potato Soup is a warm, comforting bowl full of tender potatoes, creamy broth, and just the right touch of onions and herbs. It’s the kind of soup that feels like a cozy hug on a chilly day, with simple ingredients coming together to create something truly satisfying.
I love making this soup when I want something easy, filling, and familiar. It reminds me of quiet family dinners where everyone gathers around the table to enjoy a meal that’s both hearty and soothing. Adding a little crispy bacon or some shredded cheese on top is my go-to way to make it extra special.
Serving this soup with some crusty bread or a fresh green salad rounds out the meal perfectly. It’s great for lunch, dinner, or whenever you need a bit of comfort food that’s not complicated but feels like home. This soup is one of those dishes I always keep in mind when I want something simple but deeply satisfying.
Key Ingredients & Substitutions
Potatoes: Yukon Gold or Russet potatoes work best here. Yukon Golds hold their shape well and are creamy, while Russets get tender and fluffy. If you prefer, red potatoes are good but keep in mind they stay firmer.
Bacon: Adds smoky, salty flavor and crisp texture. For a vegetarian option, try smoked paprika or a little soy sauce for that depth without meat.
Broth: Chicken broth adds rich taste, but vegetable broth is a great substitute to keep it vegetarian. Homemade broth boosts flavor, but store-bought works fine too.
Milk or Half-and-Half: Half-and-half makes it creamier. For dairy-free, use coconut milk or unsweetened almond milk, though the flavor will be lighter.
Butter and Flour (Roux): These thicken the soup and give it a creamy texture. To make it gluten-free, swap all-purpose flour with cornstarch or a gluten-free flour blend.
How Can I Get the Soup Creamy Without Losing Potato Chunks?
Thickening the soup while keeping some chunks of potatoes is key for that old-fashioned feel. Here’s how I do it:
- After simmering, remove about half of the soup with potatoes and broth.
- Use an immersion blender or carefully transfer to a regular blender.
- Puree until smooth but not too fine—for a bit of texture.
- Return the pureed portion to the pot and stir well.
This method creates a creamy base with nice potato chunks. It’s easier and less messy than mashing everything by hand.
How Do I Build Flavor Without Too Many Ingredients?
The flavor in this soup comes from good layering:
- Start by crisping bacon for smoky depth and use the rendered fat to cook onions and garlic.
- Sauté onions and garlic slowly until soft and fragrant—this sweetness enhances the broth.
- Use a roux (butter and flour) to thicken and add a gentle nutty note.
- Season in stages: lightly while cooking, then adjust with salt and pepper at the end for balance.
Simple steps like these make a big difference in the final taste.
Equipment You’ll Need
- Large pot – perfect for cooking all your ingredients together and simmering the soup evenly.
- Slotted spoon – helps you remove crispy bacon without scooping up too much fat.
- Immersion blender or regular blender – great for pureeing half the soup to create a creamy texture.
- Wooden spoon – sturdy for stirring the roux and soup without scratching your pot.
- Measuring cups and spoons – to get your ingredients just right for balance and flavor.
Flavor Variations & Add-Ins
- Add shredded cheddar or Monterey Jack cheese for a rich, melty topping that kids and adults both love.
- Swap bacon for diced ham or cooked sausage to change the protein while keeping smoky, meaty notes.
- Mix in sautéed leeks or celery with your onions for extra flavor and a bit of crunch.
- Stir in chopped fresh herbs like thyme or parsley instead of dill to vary the herbal freshness.
Old-Fashioned Potato Soup
Ingredients You’ll Need:
For the Soup:
- 4 cups peeled and diced potatoes (Yukon Gold or Russet)
- 4 cups chicken broth or vegetable broth
- 1 cup diced onion
- 4 slices bacon, diced
- 2 cloves garlic, minced
- 2 cups milk or half-and-half
- 3 tbsp butter
- 3 tbsp all-purpose flour
- Salt and freshly ground black pepper to taste
- Fresh dill or chives for garnish
Optional Toppings:
- Shredded cheddar cheese
- Crusty bread
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation and 25 minutes of cooking time, for a total of around 40 minutes. This includes cooking the bacon, simmering the potatoes, blending half the soup, and warming it all together.
Step-by-Step Instructions:
1. Cook the Bacon:
Heat a large pot over medium heat and cook the diced bacon until it becomes crispy. Use a slotted spoon to remove the bacon, leaving the bacon fat in the pot to add flavor to the soup.
2. Sauté the Aromatics:
Add butter to the pot with the bacon fat. Once melted, add the diced onions and minced garlic. Cook for about 5 minutes until the onions become soft and translucent.
3. Make the Roux:
Stir in the flour and cook for 1 to 2 minutes, stirring constantly to form a roux. This will help thicken the soup.
4. Add Broth and Potatoes:
Gradually pour in the chicken or vegetable broth while whisking to avoid lumps. Add the diced potatoes and bring the mixture to a boil. Then reduce heat and let it simmer for 15 to 20 minutes until the potatoes are tender.
5. Blend Half the Soup:
Remove about half of the soup and puree it until smooth using an immersion blender or regular blender. Return the pureed soup to the pot to create a creamy texture while keeping some potato chunks.
6. Add Milk and Season:
Stir in the milk or half-and-half and warm the soup gently without boiling. Taste and adjust seasoning with salt and pepper.
7. Serve and Garnish:
Ladle the soup into bowls, sprinkle with the crispy bacon pieces, and garnish with fresh dill or chives. Optionally, serve with shredded cheddar cheese and crusty bread on the side.
Can I Use Frozen Potatoes for This Soup?
Yes, you can use frozen diced potatoes, but be sure to thaw them completely and pat dry before cooking to avoid excess water in the soup.
How Can I Make This Soup Dairy-Free?
Substitute the milk or half-and-half with coconut milk, almond milk, or another plant-based milk. For a richer texture, use full-fat coconut milk.
Can I Prepare This Soup Ahead of Time?
Absolutely! Make the soup up to the point of adding milk, then cool and refrigerate in an airtight container for up to 2 days. Reheat gently and add milk just before serving.
What’s the Best Way to Store Leftovers?
Store leftovers in a sealed container in the fridge for up to 3 days. Reheat on the stove over low heat, stirring occasionally, and add a splash of milk if the soup thickens too much.
